文献类型: 外文期刊
作者: Liu, Yang 1 ; Zhao, Ran 2 ; Wang, Ronghuan 1 ; Yao, Su 2 ; Zhai, Lei 2 ; Zhang, Xin 2 ; Chen, Chuanyong 1 ; Cao, Yanhua 3 ;
作者机构: 1.Beijing Acad Agr & Forestry Sci, Maize Res Ctr, Beijing 100097, Peoples R China
2.China Natl Res Inst Food & Fermentat Ind, China Ctr Ind Culture Collect CICC, Beijing 100015, Peoples R China
3.China Natl Res Inst Food & Fermentat Ind, China Ctr Ind Culture
关键词: Paenibacillus chinensis sp nov.;Maize;16S rRNA gene;Polyphasic taxonomy
期刊名称:ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY ( 影响因子:2.271; 五年影响因子:2.707 )
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收录情况: SCI
摘要: Four Gram-stain positive bacterial strains, designated as 4R1(T), 4R9, 4L13 and 4L18, isolated from seeds of hybrid maize (Zea mays L., Jingke 968), were investigated using a polyphasic taxonomic approach. The cells were found to be facultatively aerobic, motile, spore-forming and rod-shaped. Phylogenetic analysis based on 16S rRNA gene sequences showed that the isolates should be recognised as a species of the genus Paenibacillus, with two close neighbours being Paenibacillus nicotianae YIM h-19(T) (98.41 % similarity) and Paenibacillus hordei RH-N24(T) (98.37 %). The DNA G+C content of strain 4R1(T) was determined to be 51.6 mol %. Its polar lipid profile was found to consist of diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine and an unidentified lipid. The predominant respiratory quinone was identified as MK-7 and the major fatty acids were found to be anteiso-C-15:0, anteiso-C-12:0, anteiso-C-13:0 and anteiso-C-11:0. Strains 4R1(T), 4R9, 4L13 and 4L18 were clearly distinguished from the reference type strains using phylogenetic analysis, DNA-DNA hybridization and a range of physiological and biochemical characteristics. It is evident from the genotypic and phenotypic data that strains 4R1(T), 4R9, 4L13 and 4L18 represent a novel species of the genus Paenibacillus, for which the name Paenibacillus chinensis sp. nov. is proposed. The type strain is 4R1(T) (=KCTC 33672(T) = CICC 23864(T)).
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